Simplified Venison Sausage Shrimp Jambalaya Recipes

ONE-POT SAUSAGE AND SHRIMP JAMBALAYA

One-Pot Sausage and Shrimp Jambalaya image

Provided by Stacey Little | Southern Bite

Number Of Ingredients 13

Ingredients

2 tablespoons vegetable or olive oil
1 pound cajun or andouille sausage, sliced into 1/4-inch rounds
1 large onion, diced
1 large bell pepper, seeded and diced
2 ribs celery, diced
3 cloves garlic, minced
4 cups chicken broth
1 (15-ounce) can Red Gold Crushed Tomatoes
1 (14.5-ounce) can Red Gold Diced Tomatoes
1 teaspoon Creole seasoning (or more)
2 cups parboiled or converted rice
sliced green onions for garnish, optional
1 pound large shimp, peeled and deveined

Steps:

Heat the oil in a stock pot or large dutch oven of medium-high heat. Add the sliced sausage and cook, stirring frequently, until the sausage has browned. Use a slotted spoon to remove the sausage to a plate. Set aside.
Add the diced onion, bell pepper, and celery. Cook until the vegetables are tender - about 5 minutes. Add the garlic and cook for about 1 minute.
Add the broth, Red Gold Crushed Tomatoes, and Red Gold Diced Tomatoes. Add the Creole seasoning. Bring to a boil. Stir in the rice and browned sausage. Reduce the heat to a simmer and cover. Cook about 20 minutes, stirring occasionally, until the rice is tender to your liking. Taste and add additional Creole seasoning or salt and pepper to your taste. Add the shrimp and cover. Cook for an additional 3 to 5 minutes or until the shrimp are pink and cooked through. Allow to rest for about 5 minutes, then stir and serve topped with sliced green onions, if desired.

CHEF JOHN'S SAUSAGE & SHRIMP JAMBALAYA

Chef John's Sausage & Shrimp Jambalaya image

While true jambalaya is really more of a thicker rice stew than a soup, it's one of those dishes that more stock can be added to easily make it into a soup recipe. Serve garnished with green onion.

Provided by Chef John

Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes

Time 1h15m

Yield 4

Number Of Ingredients 15

Ingredients

2 tablespoons butter
8 ounces andouille sausage, cut into 1/4-inch slices
2 tablespoons ground paprika
1 tablespoon ground cumin
½ teaspoon cayenne pepper
½ cup diced tomatoes
1 large green bell pepper, diced
2 stalks celery, sliced 1/4 inch thick
4 green onions, thinly sliced
1 teaspoon salt
1 bay leaf
1 cup uncooked brown rice
3 cups chicken stock
1 pound large shrimp, peeled and deveined
salt and ground black pepper to taste

Steps:

Place butter and sausage in a large stockpot over medium heat; cook and stir for 5-6 minutes until sausage begins to brown.
Stir in paprika, cumin and cayenne; cook for 1 minute.
Stir tomatoes, celery, green pepper, green onions, salt, and bay leaf into sausage mixture.
Add brown rice and stir to combine. Stir in chicken stock and turn heat to low. Cover and cook for until rice is just tender, about 45 minutes.
Stir in shrimp, replace lid and cook for 5 minutes. Season with salt and black pepper.

Nutrition Facts : Calories 495.3 calories, Carbohydrate 37.3 g, Cholesterol 220.9 mg, Fat 25.2 g, Fiber 5.3 g, Protein 30.3 g, SaturatedFat 9.9 g, Sodium 1909.3 mg, Sugar 3.1 g

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